Thursday, June 14, 2018

Less than Two Weeks to Go Before the Kick-Off of our Field to Fork Dinners!

"Behind The Knife"

Learn more about the chefs that will be preparing our first Field to Fork dinner onWednesday, June 27th

Chefs Ari Miller & Chris Wright

Chef Ari Miller- Ari's culinary roots began during a decade spent living in Israel. Following time as the dining reviewer for The Jerusalem Post, he transitioned into the professional kitchen by way of a tiny deli connected to Tel Aviv's The Basta. He then moved to the kitchen at The Minzar, Tel Aviv's legendary 24-hour bar, where he learned food preparation from Eastern European classics (sausages, pickling and fermenting) to North African cuisine (whole animal use) and Middle Eastern standards (hummus, spices and salads). Ari then went to work for Chef Rima Olvera, serving as opening line cook and then as her first sous chef at Chef Olvera's Oasis. Back in America, Ari has worked on the line at Percy Street BBQ, High Street on Market, operated Food Underground and opened the kitchen at Philadelphia Distilling. He is currently chef at Lost Bread Co. where he also cooks family meal.

Chef Chris Wright- Chris Wright is self-taught, only beginning his culinary journey a few years ago. After a seven year stint as a custom bicycle manufacturer, Chris liquidated his business assets and reinvested in equipment for his new passion, cooking. Chris claims there are many parallels between bicycle making and cooking; he will happily elaborate if you ask him! Chris is focused on understanding the hows and whys of cooking; you would be more apt to find him with a treatise on sourdough microbiology than a recipe book. Chris has spend more than a decade working in the catering and events industry. This position has shown him the value in creating memorable experiences for guests and that every detail along the way should be considered. Most recently, Chris has fully immersed himself working with freshly milled grains. This fresh grain is finding its way into many of Chris' dishes from sourdough bread to pasta.

Reserve your seat for this dinner or any of this season's dinners by clicking the link below: